Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.

Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.

Nutritional Facts

Servings

4

Per serving

Calories

239

Carbohydrates

11g

Fat

8g

Saturated Fat

2g

Monounsaturated Fat

5g

Protein

30g

Cholesterol

92mg

Dietary Fiber

1g

Potassium

713mg

Sodium

294mg

Added Sugars

3g

Exchanges

1 fruit

4 lean meat

Carbohydrate Servings

1

Selenium (68% daily value)

Zinc (20% dv).

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